This simple vinaigrette works for any salad, all year round.

* 1/2 c. Stonehouse Blood Orange or Persian Lime Olive Oil
* 1/4 c. Stonehouse White Balsamic Vinegar
* 1 shallot, peeled and minced fine
* salt and freshly ground pepper to taste

Procedure:
Combine the vinegar, salt, pepper and shallot and let stand for 5 minutes. This time allows the vinegar to gently “cook” the shallot, thus mellowing the flavor. Slowly whisk in the olive oil until completely blended, and enjoy!